Ok, let’s be real. Sometimes you have to choose between two amazing desserts. It’s a tough spot to be in.
What if you didn’t have to choose? What if you could take the creamy, dreamy taste of banana pudding and mix it with the rich, dense magic of a cheesecake?
Yeah, I went there.
This Banana Pudding Cheesecake is the dessert mashup you never knew you needed. It’s got a crunchy vanilla wafer crust, a silky banana cheesecake filling, and it’s topped with whipped cream and more bananas. Let’s make this thing.
What You’ll Need
Here’s a quick look at the ingredients. I broke it down so it’s not just one giant, scary list.
For the Nilla Wafer Crust
| Ingredient | Amount |
|---|---|
| Nilla Wafers | 1.5 cups, crushed |
| Unsalted Butter | 6 tbsp, melted |
| Granulated Sugar | 2 tbsp |
For the Banana Cheesecake Filling
| Ingredient | Amount |
|---|---|
| Cream Cheese | 32 oz, softened |
| Granulated Sugar | 1 cup |
| Ripe Bananas | 3 medium, mashed |
| Large Eggs | 4, room temp |
| Sour Cream | 1 cup, room temp |
| Vanilla Extract | 2 tsp |
| All-Purpose Flour | 2 tbsp |
For the Topping
| Ingredient | Amount |
|---|---|
| Heavy Cream | 1.5 cups, cold |
| Powdered Sugar | 1/2 cup |
| Vanilla Extract | 1 tsp |
| Fresh Banana Slices | For garnish |
| Nilla Wafers | For garnish |
Tools You’ll Need
You don’t need a bunch of fancy stuff. Here’s the basic gear.
- 9-inch springform pan
- Food processor or a plastic bag and rolling pin
- Electric mixer (stand or hand mixer)
- Mixing bowls
- Spatula
- Measuring cups and spoons
Pro Tips from My Kitchen
I’ve made a LOT of cheesecakes. Some were great, some were… learning experiences. Here are a few things to help you nail it on the first try.
- Use Ugly Bananas. I’m serious. The uglier, the better. Those bananas with tons of brown spots are way sweeter and have a much stronger banana flavor. They mash up easier, too.
- Room Temperature Everything. This is not a suggestion. Your cream cheese, eggs, and sour cream MUST be at room temperature. If they’re cold, your batter will be lumpy, and nobody wants a lumpy cheesecake. Just leave them on the counter for a couple of hours.
- Don’t Overmix the Eggs. Mix the batter on low speed once you add the eggs. If you beat too much air into it, the cheesecake will puff up in the oven and then crack as it cools. We’re going for dense and creamy, not light and airy.
- The Jiggle Test. The cheesecake is done when the edges are set but the center still has a slight jiggle to it, kind of like Jell-O. It will continue to cook and set up as it cools down. Don’t be afraid to pull it out when it’s still a little wobbly in the middle.
How to Make Banana Pudding Cheesecake
Alright, let’s get down to business. Follow these steps and you’ll be golden.
Step 1: Get the Oven Ready
Preheat your oven to 350°F (175°C). You’ll want to get your pan ready too. I like to lightly grease the bottom and sides of the springform pan.
Step 2: Make the Crust
Crush your Nilla Wafers into fine crumbs. You can use a food processor for this, or just put them in a zip-top bag and smash them with a rolling pin. Mix the crumbs with the melted butter and sugar until it looks like wet sand.
Step 3: Press the Crust In
Dump the crumb mixture into your pan. Use the bottom of a measuring cup to press it down firmly and evenly across the bottom and slightly up the sides.
Step 4: Bake the Crust
Pop the crust into the oven for about 10 minutes. This helps it get nice and firm. Once it’s done, take it out and let it cool down while you make the filling.
Step 5: Start the Filling
In a large bowl, beat the softened cream cheese with an electric mixer until it’s super smooth. Make sure to scrape down the sides of the bowl a few times. Add the sugar and mix until it’s combined.
Step 6: Add the Good Stuff
Mix in your mashed ripe bananas, sour cream, and vanilla extract. Then, mix in the flour. Just until it’s all combined.
Step 7: Add the Eggs
Add the eggs one at a time, mixing on low speed after each one. Remember the pro tip: don’t overdo it here! Just mix until the yellow disappears.
Step 8: Pour and Bake
Pour the cheesecake filling over your cooled crust and spread it out evenly. Bake for 60-70 minutes. The edges should look set, and the center should have that slight jiggle.
Step 9: Cool It Down SLOWLY
This is another key to preventing cracks. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for one hour. After that, take it out and let it cool completely on the counter.
Step 10: Chill Out
Once it’s at room temperature, cover the cheesecake with plastic wrap and put it in the fridge to chill for at least 6 hours. Honestly, overnight is even better. This is not a dessert for impatient people.
Step 11: Make the Topping
Right before you’re ready to serve, make the whipped cream. In a cold bowl, whip the cold heavy cream with the powdered sugar and vanilla until stiff peaks form.
Step 12: Decorate and Serve
Spread the whipped cream over the top of the chilled cheesecake. Garnish with fresh banana slices and whole or crushed Nilla Wafers. Slice it up and watch everyone’s eyes light up.
Substitutions and Variations
Don’t have something? Wanna change it up? I got you.
- Gluten-Free: You can easily find gluten-free vanilla wafers to make a gluten-free crust.
- Different Crust: Not a Nilla Wafer fan? Graham cracker or shortbread cookie crumbs would also be great.
- Lighter Version: You can use Neufchâtel cheese and light sour cream to cut down on some fat, but the texture might be a little different.
- Add a Swirl: A caramel or dulce de leche swirl in the cheesecake batter before baking would be amazing.
Make-Ahead Tips
This dessert is perfect for making ahead of time. In fact, it has to be.
The cheesecake needs to chill for at least 6 hours, so you can make the entire thing (without the topping) a day or two before you plan to serve it. Just keep it covered in the fridge. Add the whipped cream and garnishes right before serving so the bananas don’t turn brown.
Leftovers and Storage
If you somehow have leftovers, cover the cheesecake tightly with plastic wrap or store it in an airtight container in the fridge.
It will stay good for up to 4-5 days. The banana slices on top might get a little brown, but it will still taste delicious.
A Few More Things
Here are some extra details that might be helpful.
| Category | Information |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 70 minutes |
| Chill Time | 6+ hours |
| Total Time | About 8 hours |
| Servings | 12-16 slices |
| Diet Swaps | Use GF wafers for gluten-free |
| Pairings | Coffee, milk, or a light tea |
As for nutrition, this is a cheesecake. It’s a treat. It’s got sugar, it’s got fat, and it’s totally worth it. Enjoy a slice and don’t worry about it.
FAQs
Q1. Why did my cheesecake crack?
Ans: Usually, it’s from overmixing after adding the eggs, or from cooling down too fast. Follow the cooling instructions carefully!
Q2. Can I use frozen bananas?
Ans: Yep. Just let them thaw completely and drain off any extra liquid before mashing them. Thawed frozen bananas are perfect for this because they get super soft.
Q3. My cheesecake seems undercooked in the middle. What did I do wrong?
Ans: It’s supposed to be jiggly in the middle when you take it out! It sets up the rest of the way as it cools. If you cook it until it’s totally firm, it will be dry.
Q4. Do I have to use a springform pan?
Ans: It really is the best tool for the job. It lets you remove the cheesecake without having to flip it over. You could try a 9-inch deep-dish pie plate, but it will be much harder to serve cleanly.
Wrapping Up
So there you have it. A dessert that’s the best of both worlds. It seems like a lot of steps, but it’s pretty simple when you break it down.
Give this recipe a try the next time you want to make something really special.
And when you do, come back and leave a comment. I want to know how it turned out! Tell me if you changed anything or if you have any questions.